Wine Aromas
Wine has a complex matrix with many volatile compounds present, which evolves over time. These volatile compounds are important to wine quality as they contribute to the aroma and varietal characteristics of wine. Recent development in the analysis of volatile compounds in wine has greatly improved...
Salvato in:
| Natura: | Online |
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| Lingua: | inglese |
| Pubblicazione: |
MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Soggetti: | |
| Accesso online: | ONIX_20240108_9783036595597_110 |
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| _version_ | 1869521252456071168 |
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| collection | Directory of Open Access Books |
| description | Wine has a complex matrix with many volatile compounds present, which evolves over time. These volatile compounds are important to wine quality as they contribute to the aroma and varietal characteristics of wine. Recent development in the analysis of volatile compounds in wine has greatly improved our understanding of the complexity of wine aroma. Analytical methods used for wine aroma fingerprinting have shown potential in determining the origin and quality of wine. Thus, research on volatile compounds responsible for wine aroma and their correlation with wine provenance and wine quality have increasingly attracted great interest from researchers and winegrowers. This Special Issue presents the latest research regarding wine aroma compounds, including, but not limited to, the topics on the characterization of aroma compounds in grapes and wine, factors influencing the production of aroma compounds in wine during fermentation and maturation, and analytical methods for wine aroma analysis. |
| format | Online |
| id | doab-20.500.12854ir-132451 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1324512024-03-28T03:31:23Z Wine Aromas Tian, Bin Zhan, Jicheng marselan wine aroma compounds indigenous yeast strains Saccharomyces non-Saccharomyces icewine Vidal yeast sensory analysis amino acid fruity ester wine aroma nitrogen management Pearson correlation analysis carbon metabolism Vitis davidii Foёx spend coffee grounds fermentation sensory property volatile profile yeast protein hydrolysate nitrogen supplementation volatile compounds wine higher alcohols wine esters monoterpenes triangle test check-all-that-apply correspondence analysis Cochran’s Q-test nutrients central composite design Saccharomyces cerevisiae wine strain effect aromas non-Saccharomyces yeasts ethanol tolerance ultraviolet irradiation diethyl sulfate mutagenesis vineyard mechanization phenolics sensory properties anthocyanins bentonite cold soaking colour pathogenesis-related proteins Pinot noir tannin antioxidants glutathione glutathione-enriched inactivated dry yeasts methoxypyrazines oxidation Sauvignon Blanc thiols aroma profile grape pomace model juice thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes Wine has a complex matrix with many volatile compounds present, which evolves over time. These volatile compounds are important to wine quality as they contribute to the aroma and varietal characteristics of wine. Recent development in the analysis of volatile compounds in wine has greatly improved our understanding of the complexity of wine aroma. Analytical methods used for wine aroma fingerprinting have shown potential in determining the origin and quality of wine. Thus, research on volatile compounds responsible for wine aroma and their correlation with wine provenance and wine quality have increasingly attracted great interest from researchers and winegrowers. This Special Issue presents the latest research regarding wine aroma compounds, including, but not limited to, the topics on the characterization of aroma compounds in grapes and wine, factors influencing the production of aroma compounds in wine during fermentation and maturation, and analytical methods for wine aroma analysis. 2024-01-08T14:54:08Z 2024-01-08T14:54:08Z 2023 book ONIX_20240108_9783036595597_110 9783036595597 9783036595580 https://directory.doabooks.org/handle/20.500.12854/132451 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/8491 https://mdpi.com/books/pdfview/book/8491 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-9558-0 10.3390/books978-3-0365-9558-0 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036595597 9783036595580 194 Basel open access |
| spellingShingle | marselan wine aroma compounds indigenous yeast strains Saccharomyces non-Saccharomyces icewine Vidal yeast sensory analysis amino acid fruity ester wine aroma nitrogen management Pearson correlation analysis carbon metabolism Vitis davidii Foёx spend coffee grounds fermentation sensory property volatile profile yeast protein hydrolysate nitrogen supplementation volatile compounds wine higher alcohols wine esters monoterpenes triangle test check-all-that-apply correspondence analysis Cochran’s Q-test nutrients central composite design Saccharomyces cerevisiae wine strain effect aromas non-Saccharomyces yeasts ethanol tolerance ultraviolet irradiation diethyl sulfate mutagenesis vineyard mechanization phenolics sensory properties anthocyanins bentonite cold soaking colour pathogenesis-related proteins Pinot noir tannin antioxidants glutathione glutathione-enriched inactivated dry yeasts methoxypyrazines oxidation Sauvignon Blanc thiols aroma profile grape pomace model juice thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes Wine Aromas |
| title | Wine Aromas |
| title_full | Wine Aromas |
| title_fullStr | Wine Aromas |
| title_full_unstemmed | Wine Aromas |
| title_short | Wine Aromas |
| title_sort | wine aromas |
| topic | marselan wine aroma compounds indigenous yeast strains Saccharomyces non-Saccharomyces icewine Vidal yeast sensory analysis amino acid fruity ester wine aroma nitrogen management Pearson correlation analysis carbon metabolism Vitis davidii Foёx spend coffee grounds fermentation sensory property volatile profile yeast protein hydrolysate nitrogen supplementation volatile compounds wine higher alcohols wine esters monoterpenes triangle test check-all-that-apply correspondence analysis Cochran’s Q-test nutrients central composite design Saccharomyces cerevisiae wine strain effect aromas non-Saccharomyces yeasts ethanol tolerance ultraviolet irradiation diethyl sulfate mutagenesis vineyard mechanization phenolics sensory properties anthocyanins bentonite cold soaking colour pathogenesis-related proteins Pinot noir tannin antioxidants glutathione glutathione-enriched inactivated dry yeasts methoxypyrazines oxidation Sauvignon Blanc thiols aroma profile grape pomace model juice thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes |
| topic_facet | marselan wine aroma compounds indigenous yeast strains Saccharomyces non-Saccharomyces icewine Vidal yeast sensory analysis amino acid fruity ester wine aroma nitrogen management Pearson correlation analysis carbon metabolism Vitis davidii Foёx spend coffee grounds fermentation sensory property volatile profile yeast protein hydrolysate nitrogen supplementation volatile compounds wine higher alcohols wine esters monoterpenes triangle test check-all-that-apply correspondence analysis Cochran’s Q-test nutrients central composite design Saccharomyces cerevisiae wine strain effect aromas non-Saccharomyces yeasts ethanol tolerance ultraviolet irradiation diethyl sulfate mutagenesis vineyard mechanization phenolics sensory properties anthocyanins bentonite cold soaking colour pathogenesis-related proteins Pinot noir tannin antioxidants glutathione glutathione-enriched inactivated dry yeasts methoxypyrazines oxidation Sauvignon Blanc thiols aroma profile grape pomace model juice thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes |
| url | ONIX_20240108_9783036595597_110 |